Guest Post by Lisa Turner – Rustic Rosemary-Olive Bread

Lisa Turner is a chef, nutritionist, food writer and owner of Wholly Bites Paleo snack company. She’s written five books on food and nutrition, is a blogger for Whole Foods Market and Huffington Post, and is the creator of The Healthy Gourmet iPhone recipe app. Find her grain-free cooking tips and recipes at Forage+Gather.

Rustic bread, studded with olives and scented with rosemary, is served up—grain-free and Paleo-style—in this freeform loaf. Ground almonds step in for flour, and chia and flax seeds add protein, texture and essential fatty acids. Use a spice mill or coffee grinder to finely grind the flax and chia seeds, and try dry-cured olives instead of kalamata for extra flavor. Serve this savory loaf warm, with fig jam or dairy-free cheese.

Yields: 1 loaf

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In a large mixing bowl, combine almond flour, cream of tartar, baking soda and salt. Mix well. Stir in olives and minced rosemary. Add chia/flax mixture to almond meal and mix well to form a stiff dough; dough should begin to form a ball.

Turn ball of dough out onto parchment lined baking sheet and form into an oblong. Using a serrated knife, cut two or three diagonal slits in the top of the loaf. Sprinkle with coarse salt.

Bake for 30 to 35 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool for 10 minutes, then slice and serve.

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I made this a bit last summer and it tasted good as long as I could get the baking time right, which was finicky. However, I just saw it promoted on Facebook, which I thought was weird as I thought I heard on the podcast that Sarah doesn’t eat or recommend flax for anyone.

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